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    Home » Blog » Whole Food Recipes » Best Desserts

    March 12, 2018 | By Jami

    Rich & Mouthwatering Mini Chocolate Truffle Cakes

    Jump to Recipe

    Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser–perfect with coffee or tea or a glass of milk. Find more of AOC's best cookies on the Simple Cookie Recipes page!

    Mini Chocolate Truffle Cakes

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    I love making these mini chocolate truffle cakes - not only are they incredibly easy, they are wonderfully rich. And in the best way possible as they hover between that area of brownie and truffle - chocolate and buttery on the inside with just a bit of crisp on the outside.

    In spite of that, they are not so sweet that they overpower the chocolate flavor. Wow, I'm making my mouth water just describing them!

    Since they are so rich, when I adapted them from this recipe I made them into mini cakes which I think are the perfect size to go with a cup of coffee or tea and they more easily feed a crowd. Of course I generally like to make portions smaller anyway, but this dessert really lends itself to a smaller two-to-three-bite size.

    Mini Chocolate Truffle Cakes

    Chocolate Truffle cakes

    They have just the smallest amount of flour, which I think could easily be substituted with almond flour for any gluten-senstive people in your life. And a trick I learned long ago for dusting pans when making chocolate cakes is to dust with cocoa powder instead of flour, so there's one more place flour isn't needed!

    Because trust me, you wouldn't want anyone to miss out on these.

    Some of the items used in this recipe:

    • Mini Muffin Tin
    • Bittersweet Chocolate
    • Instant Espresso Powder
    • Cocoa Powder

    Mini Chocolate Truffle Cakes

    They also actually get better and fudgier the second day, so they are a great make-ahead option to bring to gatherings and parties. I set these up at a recent party on a 3-tiered tray and they were gone almost in minutes. Guess I should've brought more!

    Have I convinced you yet that you need to make a batch of mini chocolate truffle cakes?

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    Rich & Mouthwatering Mini Chocolate Truffle Cakes

    Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser!
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: Amercian
    Yield: 24 mini cakes
    Author: Jami Boys

    Ingredients

    • 5 tablespoons butter plus extra for greasing
    • cocoa powder for dusting muffin tins
    • 10 ounces semisweet chocolate*
    • 4 ounces bittersweet chocolate*
    • 3 tablespoons sugar
    • 2 eggs
    • 1 tablespoon whole wheat pastry flour**
    • 1/2 teaspoon instant espresso powder***
    • 1/2 teaspoon salt

    Instructions

    • Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
    • Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
    • Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
    • Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
    • Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.

    Notes

    *I have found that both chips or chopped chocolate work equally well for this recipe, so use what you have.
    **You can use any flour, even almond flour to keep it GF.
    ***The espresso powder is optional, though I do like how it subtly brings out the chocolate flavor more.

    Nutrition

    Serving: 1g | Calories: 128.78kcal | Carbohydrates: 10.42g | Protein: 1.54g | Fat: 9.06g | Saturated Fat: 5.26g | Cholesterol: 20.9mg | Sodium: 76.16mg | Potassium: 98.83mg | Fiber: 1.35g | Sugar: 7.58g | Vitamin A: 100.96IU | Calcium: 13.01mg | Iron: 1.12mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!


    Other Easy Chocolate Desserts You May Like:

    Dark Chocolate Coconut Clusters

    Dark Chocolate Coconut Clusters

     

    Decadent Quadruple Chocolate Brownies

    Decadent Quadruple Chocolate Brownies

     

    Fudgy Grain Free Chocolate Truffle Cookies

    Fudgy Grain Free Chocolate Truffle Cookies

     

     

     

     

     

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Joni says

      February 09, 2016 at 8:55 am

      Do these mini chocolate truffle cakes freeze well?

      Reply
      • Jami says

        February 10, 2016 at 12:33 pm

        Yes, Joni - perfectly!

        Reply
    2. Dana says

      October 03, 2013 at 8:05 am

      Two questions for you. I have made the Martha Stewart ones a long time ago and I can't remember if these go in the fridge or not. And two do you use a standard 12 cup muffin pan or a mini 24 cup pan? It looks like you used a regular 12 cup pan in your picture. Thanks!

      Reply
      • Jami says

        October 03, 2013 at 10:21 am

        You can put them in the fridge or leave them a few days on the counter -covered- and they freeze beautifully as well, Dana! I used mini muffin pans for these - the pan in the photo is actually a vintage pan from Brian's grandma and it holds 8 slightly bigger mini muffins than what is available today. I mix these with a standard mini muffin pan to get the right amount. Hope you enjoy these like we do!!

        Reply
        • Dana says

          October 03, 2013 at 10:26 am

          Thanks so much for your quick reply! I am making these this weekend for a baby shower and the mini size will be perfect!

          Reply
    3. Karen says

      April 28, 2013 at 1:20 pm

      These sound so delicious - and rich enough that just one should be enough, which is perfect for my eating goals. Thank you for sharing!

      Reply
    4. angi says

      April 21, 2013 at 11:15 am

      oh, yeah... mouthwatering!

      Reply
    5. mbwelch says

      April 21, 2013 at 6:44 am

      Do you know if these freeze well? They look like the perfect thing to have on hand when someone stops by and you say "how about a cup of coffee?"

      Reply
    6. AndiW says

      April 20, 2013 at 12:37 pm

      I.MUST.MAKE.THESE.

      Reply
    7. Mindy says

      April 19, 2013 at 6:39 pm

      Yes, I'm convinced. Pinning.

      Reply
    8. Jenny says

      April 19, 2013 at 6:29 pm

      Ooh! This recipe is one of my favorites. I still have the little card as it appeared in her magazine. After making Martha's version I adapted it using spelt flour and coconut oil. It worked. Here's my take on it: http://blackfoxhomestead.com/wp-content/uploads/2013/03/tiny-truffle-recipe.jpg

      Reply
    9. daisy says

      April 19, 2013 at 4:05 pm

      Oooooooh, these look good. I may just have to try these this weekend. There's not much sugar OR flour in them. Thanks!

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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